[size 1][#0000ff]Another new word for you...autolysis. When fish (and other living creatures) die, all of the natural processes of the kidneys filtering the blood of impurities ceases and the body actually begins to digest itself with its own enzymes.[/#0000ff] [/size]
ok, what happens if you dont gut them? (usually trout) Does it affect the taste of the fillets or can it make them go bad? I used to clean them and then my brother in law told me he never does so when he fillets them at home the meat stays up a little and it's easier to fillet. I do it now. I keep them on ice until I get home and try to fillet them right away. On occasion I don't fillet them until the next morning. How long before it effects the fillets? just curios.
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[shocked] now would like to know as well.
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[cool][#0000ff]I detached your post from the other thread and started a new one. Might be worth some input from others and some further discussion.[/#0000ff]
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[#0000ff]There are a lot of factors that contribute to (or detract from) the taste of fish...especially trout. A lot of this is subjective. What one angler likes may gag another one...and vice versa.[/#0000ff]
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[#0000ff]I have found that trout from alkaline waters, or waters with mud bottoms and lots of weed growth, tend to have a "musty" taste. I prefer trout that live in clean rocky waters and dine mostly on zooplankton, freshwater shrimp, crawdads or other aquatic invertebrates. Their flesh is usually bright pink and much milder in flavor. Fish that eat only fish (like many big macks) develop whiter flesh and it is more likely to have a "fishy" taste.[/#0000ff]
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[#0000ff]The next thing that can affect the taste of fish is the basic health of the fish. Trout that have been living in cold, clean water...within their preferred temperature range...will have been active and feeding well. They will be firm and flavorful. Trout taken from warmer waters in late summer can be softer fleshed and not as good on the table. They may also have anchor worms or other warm water parasites that detract from both appearance and quality.[/#0000ff]
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[#0000ff]Stress and exhaustion can mess up the taste of fish too. Bringing a fish up from deep water too quickly...or fighting them for a long time...will cause the buildup of lactic acid in the tissues. So will keeping them on a stringer or in a live well with warm surface water for extended periods of time. If you plan to keep such fish, bleed them out and put them in the ice chest as soon as you bring them in.[/#0000ff]
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[#0000ff]I have no quarrel with your BIL. If he is happy with the results on his fish, no problem. However, the "firmness" he prefers before cleaning his fish is "rigor mortis". That is the natural process that happens to all critters when they die. First the muscles stiffen up and then they begin to loosen up as the process of decay sets in. However, the stiffness should make no difference in the flavor.[/#0000ff]
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[#0000ff]The two factors that work against you in determining the quality of the fish you put on the table are TIME and TEMPERATURE. The longer the fish remain unbled or uncleaned, the more the natural processes have time to work on degrading the tissues. And, the higher the temperatures, the faster that degrading process occurs.[/#0000ff]
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[#0000ff]I can assure you that if you keep your uncleaned fish on ice overnight, they will not turn gross on you. In fact, I would defy the "average" angler to detect any REAL difference in taste or texture of the fish...if you serve it fairly quickly after cleaning the next day. But, the longer you leave it uncooked (or unfrozen) the more "fishy" your fish will become.[/#0000ff]
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[#0000ff]In short, you are the one to make the final determination of what you like best. If you are sensitive enough to detect the subtle differences in texture and flavor on fish treated in different ways, then you go with what you prefer. But, I maintain that a lot of what people THINK they prefer is all in their minds. And, as we all know, fishermen are an opinionated group.[/#0000ff]
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[#0000ff]If you really like fish, you should make the effort to learn several different ways of preparing your catch...and how different cooking methods and seasonings can help make for a better dining experience. Then, when you bring home a fish that you find is not as firm as you prefer, you know how to best prepare it to have it turn out delicious...instead of just forcing it down to avoid wasting the fish...or worse.[/#0000ff]
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It is amazing how one kind of fish can vary so much in taste from their surroundings. I just like the way that between the rigor mortis and the guts still in there, you don't have to push down so hard on the fillet knife to get a clean cut and get the most meat off the bones. Plus not having to deal with it up fishing is nice. I've been doing this for about 3 years now and personally have not noticed any difference in flavor.
It's always fun to cook em up different ways for a little variety. I grill, smoke, or fry em up with a lttle breading!!! (I think I'm starting to salavate right now)
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[cool][#0000ff]Your comments lead me to believe that you are using a regular fillet knife, rather than an electric. I use an electric and I prefer the fish to be soft and pliable so that the knife glides along the spine and does not cut through it. Much more efficient fillets.[/#0000ff]
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[#0000ff]I am providing a [url "http://www.bigfishtackle.com/cgi-bin/gforum/gforum.cgi?post=235668;#235668"]LINK TO FILLETING TROUT[/url] for a post I put up some time back. The final couple of pictures are how I fix trout a lot...foil broiling in the oven. Lay the fillets on a foil covered cookie sheet...squirt on some lemon juice...add garlic salt and seasoned pepper...sesame seeds are a nice touch...then top with some REAL butter. Oven broil or bake at 350 for 10 to 15 minutes...until the flesh flakes with a fork. Serve over rice and pour the pan juices over the fish.[/#0000ff]
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I have never tried an electric one and maybe I should to see if i like it! I usually try to pull out those little bones but that is time consuming and frustrating at times. Last week I was filleting some and wondering about just cutting them out! So I will definitely try that next time. I cook mine like that alot only put them in the BBQ instead of the oven. Thanks for the filleting link.
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